Another one on the site for Honestly Healthy!
When you’re craving a big bowl of pasta but want something a bit lighter Carrot Noodles could be your answer.
Carrot noodles are wonderfully tasty, if you cook them only for a few minutes they become soft whilst remaining slightly crunchy. Trust me once you’ve tried it you won’t miss pasta! This meal is wonderfully balanced with carbohydrates coming from the quinoa, proteins from the nuts and of course lots of colour and nutrients from the vegetables. The quinoa balls are great cold too, so they make the perfect addition to your lunchbox.
Check out my recipe here.
A totally naughty looking healthy breakfast sundae full of nourishing ingredients.
Chocolate granola, dairy free cashew yoghurt and berries, each individual element can be kept in your fridge and used to make different breakfasts throughout the week.
From simple yoghurt and berries to a bowl of chocolate granola and nut milk and jam on toast! This recipe makes enough granola to last you a week or two – it never lasts to the second week in my house!
Get the recipe on Honestly Healthy now!
My second recipe for Honestly Healthy !
Just as we can see the first glimpses of Spring and all its wonderful colours we can begin to make lighter and fresher tasting meals. Using citrus flavours is a wonderful way to add some liveliness and some colour to dishes. This combination of hot vegetables and crisp orange bridges the gap between warming winter meals and summer salads.
For this recipe I mixed grains with broccoli ‘rice’ to make a really light and textured plate. Its totally vegan and makes a brilliant side dish as well as a meal in itself! The tahini dressing – one of my kitchen staples to make any salad delicious is given a kick by the orange juice and zest.
Check out the recipe here!!
My first Ambassador recipe for Honestly Healthy!! I am so excited to have been chosen as an Ambassador for such an amazing brand that I have followed for some time now. I will be sharing one recipe per month on the Honestly Healthy site! My first is these colourful veggie burgers with a gluten free ‘bun’!
For this recipe the brief was to focus on ‘Brain boosting foods’ so including all green vegetables, cauliflower, beetroots, eggs, gluten free grains, avocado, blueberries, banana, chia seeds, cacao and more!
I chose two of my favourite vegetables from this list and made the most delicious vegetarian burgers.
These cauliflower burgers are really quick to make and will keep in the fridge cooked or raw for a few days, they are really easy to reheat for lunch. The burgers are much softer than regular burgers so the flatbreads are the perfect combination, as well as being a light alternative to bread buns. The beetroot dip adds moisture and flavour to the burger along with a great colour!
You can find the recipe here: Cauliflower Burgers
I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy!
Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website!
All recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!
I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!
Check out my bio along with the other ambassadors here:
This recipe is almost as quick as going to the shop and buying a packet of crisps! But they are not fried, full of fat or salt! Three ingredients only! They taste great on their own or dunked into some hummus (my beetroot and feta dip in the picture). Great as a sharing starter or nibbles to go with drinks.
A huge bunch of fresh kale
2 tbsp (smoked) paprika
2 tsp salt
What to do…
Turn your oven on to a low temperature, about 100 degrees.
Thoroughly wash the kale and pat dry with a paper towel. Tear the leaves off the thick stalk into pieces that are no bigger than your palm.
Lay a piece of baking paper on a baking tray and evenly spread the kale on the sheet. Sprinkle over the paprika and salt, you could also use any other kind of spice or chilli that you like.
Place in the middle of your oven for 35-40mins, until the kale is completely dry and crispy.
Enjoy you healthy snack!
Buckwheat – those little round seeds that make the texture of the granola so crispy and wonderful. Buckwheat despite the name is actually gluten and wheat free. I have made granola many times but this is by far my favourite. Plus it takes less than 20 minutes from start to finish, and will save you consuming so much sugar that you find in shop bought granolas. Pimp up your smoothies with a sprinkle of this or serve simply with some ice cold nut milk. Delicious (if I do say so myself)!!
1 1/2 cups buckwheat
2 cups large oats
1 cup desiccated coconut
1 cup chopped pecans
1/3 cup chopped almonds
1 tsp cinnamon
1 tsp maca
1 tsp salt
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup rice malt (or honey)
1 tbsp cashew butter
What to do…
First turn your oven on to 180 degrees. Then combine all of the dry ingredients in a large mixing bowl. Chop your nuts into pieces but make sure they are to too tiny, you want them to add some texture to the granola.
Next put the coconut oil in a small saucepan to melt on a low heat. Once melted and completely liquid, add the remaining wet ingredients. Use a whisk to combine them together.
Gradually add the wet mixture to the dry mixture, stirring as you go. Line a baking tray with baking paper ( you may need 2 trays to spread out the mixture. Pour the granola mixture onto the tray and spread evenly with a spoon. You want the mixture to be about a centimetre thick…any thicker and it wont cook underneath.
Place in the oven for 20 minutes, check halfway that it is not burning in any areas, you amy need to turn the tray. Remove the granola from the oven when it has turned a golden colour all over.
Leave to cool before removing from the tray so that the clumps of granola stick together. Store in a jar and enjoy!
In the winter soup is one of my favourite things to make. Its super easy, and will keep in your fridge for upto a week! I have tried so many variations but the cauliflower in this recipe makes such a creamy soup you’ll be amazed it has no milk or cream in it! For this I used one regular and one broccoflower (the green spikey one) but you could use just the regular cauliflowers. The apple adds a tangy depth of flavour! Try topping it with toasted nuts or seeds to give that extra crunch!
2 heads of cauliflower
2 tbsp coconut oil
1 tsp turmeric
2 tsp smoked paprika
1 large green apple
1 litre of vegetable stock
salt and pepper
What to do…
Heat your oven to 170 degrees and line a baking tray with foil. Using a sharp knife, chop of the stalks of the cauliflowers and break up the florets into pieces, no bigger than a golf ball size.
Spread your cauliflower onto your baking tray (you may need to spend them over two trays). Pour the coconut oil over the cauliflower, sprinkle with a generous pinch of salt and pepper. Then add the paprika and turmeric to the tray. Toss everything with your hands to ensure the cauliflower is evenly coated with the oil and spices. Place the tray in the oven and bake for 20 minutes. The cauliflower florets should be soft and very slightly browned.
Remove the cauliflower from the oven and transfer to a large saucepan, reserving a cup full of the smaller florets for garnishing. Grate the apple (including the skin) on the large part of your grater. Add the apple to the saucepan, and cover with 1 litre of vegetable stock.
Turn on the heat and bring the saucepan to a boil. I find it easier to do the next step in batches. Transfer 1/3 of the mixture at a time to a blender or food processor. I use my NutriBullet for this as it is really great at making sure there is no lumps, and makes the soup really creamy. Once you have blended all of the soup, return it to the saucepan and heat through.
Transfer the soup to bowls and top with the reserved florets of cauliflower to add some texture. Drizzle with olive oil and a sprinkle of salt to serve.
Enjoy your super easy and wonderfully cosy bowl of soup.
Easy peasy green juice, made from lots of veg so it contains very little sugar compared with a fruit juice. These quantities make a large bottle (around 1 litre) that you can keep in the fridge for a couple of days.
2 large handfuls of kale (or similar green leafy veg)
1 lemon, skin and white removed before juicing
1 large knob of ginger
What to do…
Make sure you wash all of the fruit and vegetables really well before juicing. For this recipe you will need a juicer, I know they are a pin to clean but making a big quantity of juice like this really makes it worthwhile.
Chop the apple and fennel into quarters and place in the juicer with the remaining ingredients. Remember to chop the skin and white part beneath the skin of the lemon off, otherwise it will make your juice really bitter. The ginger you can leave the skin on, its where all the goodness lies!
Once all of your fruit and vegetables have gone through the juicer, transfer the mix into a large jug or even better a jar, and give it a really good stir or shake to combine all of the ingredients.
Now you have green juice for days!